Sbroscia is a typical fish soup of Lake Bolsena.
Its preparation is relatively simple. Boil water in a terracotta pan to which is added fish of various species cut into slices with garlic, oil, onion, chilli potatoes and herbs such as mint plus white wine.
Potatoes and tomato can also be added. The soup is then served on a bed of toasted bread.
Bread was the basis of the diet of the people of Ciociaria region and Pofi.
It was baked in common ovens every two weeks and couldn't be wasted. Bread that became hard and stale was then reused cooked and as an ingredient in traditional dishes.
Bread Soup is made with stale bread with various vegetables and beans.
In some versions are added peppers cooked in a frying pan and some pigs’ trotters.
Fettuccine with 'recaglie' (giblets) of chicken is one of the banquet dishes of roasted chicken and the giblets, called 'recaglie' (intestines, stomach and liver cut into small pieces).
They are cooked with onion, a bit of wine and tomato to prepare the seasoning of fettuccine.
Sagna and Beans is a soup and it is the typical dish of Pofi and of Ciociaria region.
Sagna is a kind of pasta made with a dough of flour and water, hand-rolled out and cut into small irregular pieces.
The bean soup is seasoned with tomato sauce and pinto beans.
The Garofolato is a true specialty of Veroli and is a second dish of sheep's meat cut into small pieces and flavoured with spices such as cloves.
The meat is first marinated and then cooked until it becomes very soft and tasty.
With the sauce, the homemade pasta is seasoned.
La Frionza is a traditional recipe of Ciociaria Region and Roccasecca and is a soup of bread and vegetables.
It is prepared with stale bread and vegetables that were available and, in this case, the famous Broccoletti Rapa Catalonia.
The preparation is very simple and after frying garlic in a pan, add water and salt. When the water boils, cook the broccoletti.
When the broccoletti are almost cooked, add the bread cut into small pieces.
Depending on the season, the recipe can be enriched with other legumes or vegetables.
The Murena at scapece (Scapece of Moray Eel) dish takes its name from a typical Neapolitan seasoning.
The morel mushrooms are fried and then sautéed in a pan on high heat accompanied by bay leaves, vinegar, parsley stalks, mint, garlic and pine nuts.
The moray eel has been bred and eaten since the Roman period and on Ventotene it was dedicated a festival in May.
Octopus and Lentils represents the best fusion of Ventotene's Land and Sea tastes.
Lentils are the typical product of the island land are accompanied by a delight of the sea.
They are cooked together to create a simple dish with superb taste.
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